In mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed for about 1 minute or till soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating at high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie filling recipe.

Welcome to the Vintage Cookbooks and Crafts blog!

For over seven years I have been writing this blog as a fond nostalgic parody of recipes and crafts from the 70's and earlier. Do you remember a trend fondly? From chiffon cakes to pom poms for roller skates, you're speaking my language.

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